, , ,


1 tbs butter
1/2 medium onion, chopped
1/4 cup butter
1/4 cup flour
2 cups half and half
2 cups vegetable stock
1/2 lbs fresh broccoli, cut into smaller pieces
1 cup carrots, cut into small pieces
1/4 tsp nutmeg
8 oz sharp cheddar, grated
Salt and Pepper, to taste


  1. Melt 1 tbs butter and sauté onions for 3-4 minutes. Set aside.
  2. Melt remaining butter over medium heat and add flour, using a whisk to prevent clumps. Whisk constantly for 3-5 minutes.
  3. Add half and half, continue whisking for 5 minutes.
  4. Add vegetable stock and simmer for 20 minutes stirring occasionally.
  5. Add broccoli, carrots, and onions. Simmer again over low heat 20 minutes, stirring occasionally. Before adding the broccoli and onions I put them in the food processor and chopped them into itty bitty bits, so I only cooked for 10 minutes.)
  6. Add salt and pepper, and if you want a less chunky soup puree with an immersion blender.
  7. Add cheese and nutmeg and stir until cheese is melted.
  8. Serve hot!